Enchilada Chili
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✨NEW ✨menu item: Enchilada Chili 🌱
This delicious climate-friendly meal is good for you AND the planet. 🌏
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Sample caption for social media, emails, or websites:
✨NEW ✨menu item: Enchilada Chili 🌱
This tasty meal has 30X fewer carbon emissions vs beef chili. Good for you and the planet! 🌏
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Enchilada Chili
This recipe meets the USDA guidelines for K12 and childcare programs. It was developed by HSUS’s expert chefs and approved by HSUS’s registered dietitians. You can find this recipe below for 50 servings and for 100 servings.
Click here to view and download the PDF version of this recipe.
Process #2 – Same day service
Skill level: Intermediate
Servings: 50
Ingredients
2/3 cup Oil
2 lbs. Red onion, diced
3 lbs. 8 oz. Red bell peppers, diced
2 lbs. 12 oz. Mushrooms, diced
½ cup Garlic, minced
1 ¼ #10 can Kidney beans,
1 ¾ #10 can Black beans,
½ # 10 can Refried beans
1 # 10 can Diced tomatoes, canned
2 – 2 ½ quarts Vegetable stock
1 ¾ quarts Mild red enchilada sauce
3 ½ Tbsp. Cumin, ground
3 ½ Tbsp. Paprika, ground
3 ½ Tbsp. Oregano, dried, ground
3 ½ Tbsp. Chili powder, ground
3 ½ Tbsp. Salt
3 ½ Tbsp. Pepper
Servings: 100
Ingredients
1 ¼ cups Oil
4 lbs. Red onion, diced
7 lbs. Red bell peppers, diced
5 lbs. 8 oz. Mushrooms, diced
1 cup Garlic, minced
2 ½ # 10 can Kidney beans,
3 ½ # 10 can Black beans,
1 # 10 can Refried beans
2 ½ # 10 cans Diced tomatoes, canned
4 -5 quarts Vegetable stock
3 ¾ quarts Mild red enchilada sauce
7 Tbsp. Cumin, ground
7 Tbsp. Paprika, ground
7 Tbsp. Oregano, dried, ground
7 Tbsp. Chili powder, ground
7 Tbsp. Salt
7 Tbsp. Pepper
Preparation
HACCP- Standard Operating Procedure- Use handwashing procedures before starting recipe.
- Over medium heat, in a large steam kettle or pot, add oil, sauté chopped onion, peppers, mushrooms and garlic for 5 minutes. Add stock, cumin, paprika, oregano, chili powder, salt and pepper. Cook for 30 minutes, until the vegetables are soft.
- Add the kidney beans, black beans, refried beans and enchilada sauce, and continue to cook for 1 hour. Until chili is thick and vegetables and beans are soft.
Serving information
In a bowl, ladle 1 ¾ cup Chili and serve hot. 1 ¾ cup provides: 2 meat alternates, ½ cup red/orange vegetable and 1/3 cup other vegetables to provide ¾ cup vegetable component.
Nutrition information per serving
Calories: 206 Total Fat: 4.6g Saturated Fat: 0.5g Monounsaturated Fat: 2g Polyunsaturated Fat: 1.4g Trans Fat: 0g Cholesterol: 0mg Carbohydrate: 40g Fiber: 14g Total Sugar: 7g Protein: 12g Sodium: 750mg Vitamin A: 43μg Vitamin C: 33mg Calcium: 84mg Iron: 3.4mg Folate: 72μg